미선나무 잎 추출물을 이용한 음료 개발 및 이화학적 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 2호
ㆍ저자명 : 이호진, 권순영, 정필문, 김은아, 이경행

목차

Abstract
서 론
재료 및 방법
1. 미선나무잎의 추출물 제조
2. 미선나무잎의 추출물을 이용한 주스 제조
3. 미선나무잎 추출물 첨가 음료의 가용성 고형분, 환원당 함량 및 pH 측정
4. 미선나무잎 추출물 첨가 음료의 색도 측정
5. 미선나무잎 추출물 첨가 음료의 verbascoside 함량 측정
6. 미선나무잎 추출물 첨가 음료의 항산화 성분 측정
7. 미선나무잎 추출물 첨가 음료의 항산화 활성 측정
8. 미선나무잎 추출물 음료의 관능검사
9. 통계처리
결과 및 고찰
1. 미선나무잎 추출물 첨가 음료의 가용성 고형분, 환원당 함량 및 pH 측정
2. 미선나무잎 추출물 첨가 음료의 색도 측정
3. 미선나무잎 추출물 첨가 음료의 verbascoside 함량 측정
4. 미선나무잎 추출물 첨가 음료의 항산화 성분 측정
5. 미선나무잎 추출물 첨가 음료의 항산화 활성 측정
6. 미선나무잎 추출물 첨가 음료의 관능검사
요약 및 결론
감사의 글
References

영어 초록

A beverage was developed using the Abeliophyllum distichum leaf (AL). The beverage was prepared by adding it to apple juice by concentration, and physicochemical quality, antioxidant activities, and sensory evaluation were measured. Soluble solid and reducing sugar content of the control were 12.57 °Brix and 11.40%, respectively, and there was no difference from the group with addition of the AL extract. However, pH was slightly increased upon addition of AL extract. Lightness and yellowness increased when AL extract was added. Verbascoside content was not detected in the control, but it increased as the concentration of AL extract increased. The contents of ascorbic acid and flavonoids were 5.38 and 20.42 mg%, respectively, and there was no significant difference between the groups. However, the content of polyphenols increased as the concentration of the AL extract increased. DPPH radical and metal ion scavenging activity were increased by addition of the AL extract, but there was no difference in the ABTS radical scavenging activity. As a result of the sensory evaluation, there was no difference from the control even wihen the AL extract was added; thus, it was considered that there was no problem with the degree of acceptability when added within about 300 ppm.

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